How To Make Greek Yogurt in Your Slow Cooker

You just can’t have a frugal food blog without at some point having a post about making your own yogurt – it is both frugal and healthy and can be eaten by almost anyone. It has natural weight loss and anti-cancer powers and some researchers say it actually improves lactose intolerance.

I was intimidated by the process – fears of messing up the accurate measuring, exact temperatures and timing. But, it turns out it really isn’t that complicated. Just heat, stir and keep warm for 6 hours. That’s it. Really.

One of my favorite new products in America’s food world is Greek yogurt. It is tangy but less acidic than regular yogurt and has a beautiful thick creamy texture. The Greek style may be even healthier than regular yogurt. So, I decided if I was going to try making yogurt, it had to be Greek style. I added instant dried milk powder to help thicken the yogurt and hopefully mellow the tartness. I am happy to report success! The result was a thick and creamy tart – but not acidic – yogurt at a fraction of the cost of purchased Greek yogurt. Whip up your own – it’s a snap!

Using a thermometer is very helpful, but not critical to making great yogurt

A slow cooker on “warm” setting is the perfect place to incubate your yogurt, or try your oven set at 100 degrees

Whisk milk and powder together in a medium sauce pan. Heat to 180 to 190 degrees (If you don’t have a thermometer, just wait until milk is very hot and tiny bubbles start to appear around the edges of the pan. Do Not Simmer!). Remove from heat and allow to cool to 120 degrees (If you don’t have a thermometer, wait until milk is very warm but not hot to the touch). Stir in yogurt. Pour into jars and put lids on.

Keep in a warm place at 100 degrees (very warm) for 6 hours. (I used the “warm” setting on my crock pot and left the lid slightly ajar. If your oven can be heated to 100 degrees, you can use that, too.) Check to see if yogurt is thickened. If not thick enough, leave for another 6 to 8 hours, checking every hour until you are satisfied with thickness. Don’t let it go too long, though, because the longer it sits the more sour it becomes. The yogurt will thicken a little more when chilled.

Comments

I’ve been experimenting with homemade yogurt over the past year. Got the first recipe from a wonderful Indian cookbook. This recipe is far superior, because it’s so much easier and more predictable. It’s fun to create your own “signature yogurts” with your favorite ingredients! Get the kids into the kitchen, too, when it’s time to start mixing in favorite fruits, honey and spices. When they love making their own, they’re more likely to eat it, too!